Easily Prepared Jackfruit Tacos

With these delectable Tacos, taco night will never be the same again. The texture of shredded jackfruit is the ideal substitute for pork in tacos. It will knock you off your feet!


2 tablespoons grapeseed oil (or preferred oil)

1 small onion, chopped finely

3 to 4 minced cloves

1 teaspoon of tomato paste two 14-ounce cans of young in water or brine Well-rinsed and drained

1 teaspoon cumin

1 tablespoon of powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

¼  teaspoon more to taste salt

¾  cup vegetable broth

Eight tortillas

How to prepare:

In the beginning, shred the in a food processor. A few pulses will yield “shredded meat” texture. If you overpulse it, it will get mushy. If your food processor is small, you may need to work in batches. You can chop the jackfruit into thin slices and shred some by hand if you do not have a food processor.

In a large saucepan, heat the oil over medium heat. Add onion and sauté until transparent, about 2-3 minutes.

Add the and cook until fragrant, 30 to 60 seconds. Now add the tomato paste and simmer for an additional 30 to 60 seconds.

Add shredded and cook for two to three minutes. Now, add the spices and cook for about 1 minute, or until aromatic.

Pour in the vegetable broth and simmer for three to four minutes, or until the liquid has fully evaporated. Add extra seasoning after tasting. Turn off the heat.

Warm your tortillas individually over medium heat in a large skillet. Cook for thirty seconds per side. Now create tacos to your liking. See the notes for serving suggestions. Enjoy!

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